American Wagyu & Kurobuta Pork 50/50 Crunch Burger

Directions

1. In a bowl, add the Wagyu Gourmet Hamburger and the Kurobuta Ground Pork. Mix well with clean hands (or food-safe gloved hands) to combine. Divide into four equal sized balls and press each into a patty, larger than the burger bun.

2. In a small bowl, add the kosher salt, pepper, garlic powder, and onion powder and stir to combine. Season the patties generously on both sides with the seasoning.

3. Heat your grill, flat top, or a large skillet on the stovetop to medium heat. Add the patties and cook for 5 to 8 minutes until golden brown and they are caramelized, using a burger press or weight if available to keep them flat. Flip the patties and continue cooking until cooked through and the internal temperature reaches 160F, another 5 to 8 minutes. Remove any weights, if using.

4. Add the cheese and cover the patties, and allow the cheese to melt. If desired, warm or toast the burger buns.

5. Remove the burgers and buns from the grill or pan, and let them rest while you prepare the fry sauce.

6. For the fry sauce; In a small bowl add the ketchup, mayonnaise, and chopped pickles and stir to combine.

7. Assemble the burgers; On the bottom bun, add the fry sauce, as desired, pickle slices, a burger patty, lettuce, tomato, sliced onions, and potato chips. Top with the top bun and serve immediately. Enjoy!